In a large, heavy dutch oven melt the light butter slowly. When melted, add the sliced onions, and fructose (normal table sugar may be used if desired.) Cover, and cook - stirring often - until the onions are tender but colorless.

: Take the top off the pan, turn the heat up to high - then cook the onions until the sugar caramalizes on them turning them a golden caramel color.

: Stir in the flour and make a roux. Blend well and cook over medium heat for three minutes until the starchy flavor of the flour is cooked out.

: Carefully add the wine and pepper to the onions with stirring over high heat until the mixture comes to a boil and thickens.

: Pour in the beef broth and bring to a boil. When the soup begins to boil, cover, reduce heat - and simmer for twenty minutes so the flavors have time to blend.

: To prepare for table, ladle the soup into small fire proof crocks or broiler safe bowls. Float slices of dried French bread in the bowls then add a 1/4 c of each of the grated cheeses topping it all off with a slice of Jarlsberg cheese. Let the slices overlap the sides of the bowl slightly the toasted cheese that runs over the side is a delicacy for most french onion soup lovers!

: Place the crocks under your broiler and watch carefully as the cheese on top melts, bubbles and begins to turn a rich dark brown on top of the bubbles.